Tuesday, 12 May 2009

Here is my first attempt at a Jamaican Curried Goat ... it has got to be called this way, and not "Curry Goat"! First had this at a local Caribbean takeaway and loved it. It tastes a lot lighter than Indian or south east asian curry, mainly because it does not contain any cream, yoghurt or coconut milk. Somehow, almost refreshing in taste, and still full of flavour. Then when I saw it being done in a cookery programme, I thought I just had to have a go myself as it was so simple.

First, I marinated the meat overnight with Jamaican Curry Powder (tbh, I have no idea what makes this different from other curry powder, but I thought I'd try it anyway!), thyme, chopped onions, chilli peppers, garlic, ginger, and capsicum.

Then the lot is added into a West Indian Dutch pot, and browned. After that, add water and stew for however long it takes to make it semi tender. This depends on your meat. You can use tender lamb which will take less time, or old mutton which will take hours!

After that add carrots and potatoes. Continue stewing and this will thicken the ssauce for you.

About Me

I grew up in Petaling Jaya, Malaysia, but have lived in the UK since 1984. I am ashamed to say that I have yet to adapt to the local food and as a result, have spent the last 20 years trying to recreate the food I have grown up with, namely those of Malaysian and Chinese origin. I intend to demonstrate my attempts here, as well as reviewing some of the restaurant / takeaway dishes I come across. Having a busy family and professional life, I probably will not find time to update daily, but will endeavour to keep the blogs interesting and would very much welcome comments, advice and discussion from like-minded people.